When humor goes, there goes civilization. ~Erma Bombeck




March 16, 2011

ACK!!!!!!!!!!!!!!!!!!!

My computer is not working.Hope to talk to you again some day................

March 1, 2011

Chipotle Chicken Chili with flaming tequila-pepper salsa and avocado ranch dressing

 Is that a long enough title for you?
This is a MUST TRY recipe from Rachel Ray's "Look + Cook" Recipe Book
Everyone that tried it LOVED it. LOVED it.
I tweaked it a little to serve my purposes, so if you want the original recipe buy the book.
It is a great cook book.
I have only tried one recipe that I didn't really like. Which as you know makes me mad because than I won't blog it.


This is the peppers for the pepper salsa.


The chili in the background. Peppers before they are....


flamed. That's what Rachel calls it. Flamed. Can you see the flames?
I think that was fun. Anyway.



Finished product. Delish!!!!!!!!!!!!!!!!!!!!!!!!!

Here goes:
4 TBS. Olive oil (extra virgin) Really, how can something be extra virgin? That's like when someone says
"I'll give it 110%"
1 lb. bacon, chopped (Mmmmmmmmm bacon)
1-2 lbs. ground chicken - I used turkey and only 1 lb. Papa likes things soupy.
We know it's all about Papa.
2 to 3 TBS. pureed chipotle in adobo - I used 3 it was perfect.
1 TBS. ground cumin
1 TBS. ground coriander
1 TBS. smoked paprika - Make sure it is SMOKED paprika. I got mine at Costco.
Who knew? I couldn't find it at the grocery store.
1 large yellow onion, chopped
3 - 4 garlic cloves, finely chopped or grated - I think I used a little more than that he he.
That remark is for my son in law Pete.
He thinks I am a garlic freak.
1  6oz. can tomato paste
4,  14oz. cans chicken stock
salt and pepper

Pepper Salsa:
1 yellow bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 orange bell pepper, seeded and chopped
1 medium red onion
2 jalapeno peppers, seeded and chopped
4 shots of tequila
Then 4 shots more for the salsa
juice of 1 lime

Avocado Ranch Dressing:
1/4  cups chopped fresh cilantro leaves
1 avocado, pitted - If you didn't know it should be peeled and pitted you deserve what you get.
1/2 cup finely chopped fresh chives
juice of 1 lemon
1 cup buttermilk
Crushed tortilla chips, for garnish.


Place a large heavy bottomed pot over medium high heat with 2 TBS. of the olive oil. Add the bacon to the pan and brown, ( I cooked the bacon until it looked almost burnt. I did this because when you add the liquid later it softens up quite a bit.) about 3 to 4 minutes. Add the chicken or turkey to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps. Add the pureed chipotle, cumin, coriander, and smoked paprika, then stir for 1 minute. Add the onion and the garlic to the pot and cook until tender, 5 minutes more. Add the tomato past and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble. Reduce the heat to a simmer.  

While chili is simmering, place a medium skillet over medium high heat withe the remaining 2 TBS. of olive oil. Add the bell peppers, red onion, and jalapeno to the skillet and cook until tender, 4 to 5 minutes. Remove the skillet from the heat and add the tequila. Return the skillet to the heat and flame the tequila. That's right just light that salsa on fire. Watch out for your eye brows. Burn off most of the alcohol.
I have to say I was worried about putting the tequila in the salsa. I didn't want it to taste like alcohol. However, it gave the peppers a mild very yummy flavor.
Add the lime juice, the cilantro, chives, lemon juice, and buttermilk. Process until smooth and then season with salt ad pepper. Serve up the chili with some of the tequila pepper salsa and avocado ranch dressing. Garnish with tortilla chips.
ENJOY!!!!!!!!